‘Twas the night before Christmas,
And all through the land,
The orchard trees were sleeping,
Their fruit juiced, as planned.
Well, nearly… we’ve all got that one cidermaker friend that will keep on scratting and pressing well into the new year, and good on them! Something fun and practical to do alongside the winter pruning regime. We’ve made it to Part 4 of our Producers Summary here on Cider Review. Next week we’ll have our contributor’s reflections on the year just passed, Part 5 will then follow the first week of January, as a little treat to start the year off. How have you all enjoyed the festive month of December this year? I’ve relished the beautiful selection of 750ml bottles that came in Ross Cider’s Advent Box, which I’ve tried my best around work to open one a day. It reminds me of that Twin Peaks scene where Agent Cooper extols the virtues of treating yourself:
“Every day, once a day, give yourself a present. Don’t plan it, don’t wait for it, just let it happen. It could be a new shirt in a men’s store, a catnap in your office chair, or two cups of good, hot, black coffee.”
Substitute black coffee (although of course, don’t, as a cup or two of black coffee is one of life’s great daily treats) for an amazing array of single variety and orchard blend ciders and perries, and that’s how my December has panned out. There was amongst many others, a bottle of the 2019 Harry Masters Jersey SVC early in the month; a stonking Yarlington Mill SVC that I don’t think has been released yet; and the gorgeous Winter cider that some of you will have tried at RossFest this year on the tap labelled Cider X. Many thanks to the Ross Cider team for providing this 750ml option this year, it’s been very special.
As you settle down for the big day tomorrow, easing yourself into the peak festive atmosphere that is Christmas Eve today (I always find the 24th has so much more mystery and sparkle than the 25th), with family, friends, cats, dogs, and everything else, I hope that there’s a can/bottle/ladle-full/keg-pour, of something cider-licious and perry-tastic to help get you in the festive spirit, tickle your tastebuds, and remind you that orchards are wonderful places tended to by lovely passionate people that deserve our support all year around – even in January and February alongside those regular gym and pool visits. If I am lucky enough to one day have kids and continue the childhood tradition of Father Christmas coming down the chimney and somehow fitting through the stove door to deliver presents, I think I’d leave a bottle of something tannic for him to enjoy, it would go well with the mince piece and carrot. For now, it’s time for some more Harvest 2025 reflection in the next batch of Producers Summaries!
Abaliget Garden Projects. Abaliget, Baranya County, Hungary
First date and last date of Harvest: I started picking and pressing 22nd August with wild pears and finished 10th December with Granny Smith apples. My method is to keep going back to the same trees and shake them lightly every week, picking and pressing regularly, but this year rather than fermenting individually, blending together post fermentation, I made up my blends at pressing.
Total amount of cider/perry made: Altogether I pressed 4.3 tonnes of fruit this year, out of which I made 300 litres of perry, 300 litres of quince cider, and the rest is apple juice, cider, cider distilled for cider brandy and cider for vinegar. Considering that there was frost-damage in Hungary it was a good amount in the end. A lot more than what I aimed for, and I still left some fruit under trees.
A highlight of harvest 2025: I am still in love with the one huge tree I pick from is owned by a widow who just turned 99 in September. I’ve been going back there for 5 years now, and even in the off years I pick a decent amount.
How would you describe the vintage of cider and perry produced this year? High SG/low SG, good for ageing etc?: I’m really happy with the quality of the ciders and the perry I made. The perry’s SG was 1,053 with a pH of 2.8. The SG of ciders were average, around1.058-1.60. The record was the Quince, 1.075, closely followed by the aforementioned apple, the SV “Kanizsai” with an SG of 1.073.
Naughton Cider. Balmarino, North East Fife, UK
First date and last date of Harvest: We started harvesting fruit on 21st September and finished up on 25th November.
Total amount of cider/perry made: I am about 10% up on last year’s production.As many suspected, we harvested earlier than previous years for the early and early/mid varieties. Due to this, I chose not to use any apples that required me to harvest up to mid to late September as everything that I was tasting in the orchards felt sub-par.
The cooler weather that hit in late September, early October meant that the apples started to slow their maturation and by the end of harvest, most apples were being harvested roughly in line with previous year’s (maybe a week early on some). But with one, very important difference. Higher sugar levels.
A highlight of harvest 2025: Harvest 2025 was spectacular. I have never seen such levels of ripeness. What made it truly special though was that was coupled with surprisingly low pH levels, very limited disease and, the all-important, huge quantities!!! The balance on almost everything we pressed was beautiful. Tasting off the press was an absolute joy. Some favourites were Ribston Pippin, Cox’s Orange Pippin and Egremont Russets.
How would you describe the vintage of cider and perry produced this year? High SG/low SG, good for ageing etc?: Sweets were some of the most balanced I have ever experienced. Maturity and acidity in perfect symmetry. Sharps were stunning. This was especially noticeable at the start of fermentations where the cidery took on this beautiful passion fruit note. I am so excited to see how these mature in barrel. Bittersweets were lovely. Although noticeable in this company for lower acids than previous years. Bittersharps were gorgeous with Stoke Red really showing well.
Some key specific gravities:
- Cox 1.074 @ 11
- Ribston Pippin 1.067 @ 8
- Bramley 1.059 @ 11
- Kingston Black 1.071 @ 11
- Stoke Red 1.063 @ 13
- Yarlington Mill 1.062 @ 8
- Egremont Russet 1.095 @ 8 (yes you read that right!)
- Black Dabinett 1.063 @ 12
Marshland Cider. Marshland St James, Norfolk, UK
First date and last date of Harvest: My apples were ready some 3 weeks early after a hot summer. The pears treated the hot dry weather with disdain and fruited at exactly the same time as they have every other year, in the first two week of October. For both it was a bumper crop in my orchard and the fruit was of fantastic quality. This made the fruit preparation much easier. I set up for pressing much later than I wanted, gathering over a tonne of windfall apples by hand ready for the first pressing on the 14th of October. I’ve not quite finished yet at the time of writing (12th December) and, because the harvest began and finished so early, I have had to scour the orchard in order to collect just enough fruit to finish the last batch next week.
Total amount of cider/perry made: I will produce 7000 litres of cider, 4 batches of pure apple and 3 batches of apple and pear. The total will be the same as last year and more than the previous years.
A highlight of harvest 2025: This harvest was a standout for the wrong reasons. Such is the life of the solitary cider maker, that life doesn’t stop for the harvest and I muddled through pressing, a stay in A&E (turns out one should take cuts to the finger seriously or they can lead to sepsis) and keeping the sales side going, attending my regular markets, Christmas markets and delivering all the orders from shops restocking for their Christmas sales. I’m ready for a rest!
On the plus side, I had a very kind donation of a large selection of heritage variety apples, which was much appreciated, given how up against it I was. And Chris, aka The Veteran Chef, kindly spent a few days helping me harvest and press. We had a lot of laughs larking around in the orchard.
How would you describe the vintage of cider and perry produced this year? High SG/low SG, good for ageing etc?: The juice is delicious and should turn into fabulous cider. Alcohol levels are around 0.5% higher than last year whilst maintaining a good level of acidity, so I expect the cider to have excellent complexity and age well.
The Bramley crop, which can be variable from my elderly trees, was heavy this year. I’ve been able to make a good quantity of my signature cider – Classic Bramley. This cider represents not only my own orchard, but also orchards all across the Fenlands, using some 90% Bramley along with 10% of the pollinator species Howgate Wonder and Laxton’s Superb, making a rich tangy cider full of intense appleyness and mineral crispness.
The 50:50 apple and pear cider, at around 7% ABV, will delight fans of the dry ‘Pheasant’ range and should sweeten beautifully also. In 2024 I experimented with a low percentage pear cider, producing dry ‘Apple & a bit’ and medium ‘Hot to go’. These have been exceptionally well received, with the 18% pear providing complexity in the dry and super fruitiness in the medium. Unsurprisingly, I’ve attempted to replicate this in the 2025 vintage.
Butford Organics. Bodenham, Herefordshire, UK
First date and last date of Harvest: Dessert apples (for Apple Juice) – 18th August to 5th October. Perry pears – 5th September to 3rd November. Cider apples – 24th September to 22nd November.
Total amount of cider/perry made: Apple Juice – 1900 bottles, Cider – 2000 litres, Perry – 3500 litres.
A highlight of harvest 2025: I think every tree had some fruit on for the first time. More than we’ve every had fruit before.
How would you describe the vintage of cider and perry produced this year? High SG/low SG, good for ageing etc?: All superlatives – Size of harvest, very early maturity, excellent keeping quality after harvest, high SG – all without qualification. Only disappointments – time prevented us harvesting anymore and Coppy hardly cropped.
Bute Cider. Umeå, Västerbottens län, Sweden
First date and last date of Harvest: August 17th to October 5th. I’m forced to collect summer apples because that is the majority of the varieties available up here (Umeå, Sweden). It makes for a bit of a panic as the apples are on a countdown, and if you have them lying around for more than a few days you end up discarding the majority to rot. However, it turns out summer apple must works quite well for ice cider.
Total amount of cider/perry made: Just over 6000 litres. The ice cider produced from that will be a small fraction of that total. I won’t know exactly how much until I collect the concentrate in February.
A highlight of harvest 2025: I’ve started working with a couple of Swedish and Finnish producers on an AOC for ice cider.
How would you describe the vintage of cider and perry produced this year? High SG/low SG, good for ageing etc?: About par for the course for northern Sweden. The SG(around 1.045) and acidity (10 g/L, malic) were about normal for Northern Sweden. SG is generally a bit lower than you see in the UK (see comment above concerning summer apples) and the sharpness is quite a bit higher.
Purbeck Cider. Bushey, Dorset, UK
First date and last date of Harvest: We started on September 9th and finished on October 26th – an early start and early finish.
Total amount of cider/perry made: Fantastic crops. Juice volume from fruit yield was as expected and in line with previous years but with high sugars. Perry crops were not as strong but again good sugar levels.
A highlight of harvest 2025: Hosting our first Apple Day- asking our local community to bring their surplus apples to be part of creating ‘The People’s Choice’ charity cider. We also undertook harvest and pressing with public viewing. Joe was also interviewed by BBC Solent to discuss the vintage year of fruit.
How would you describe the vintage of cider and perry produced this year? High SG/low SG, good for ageing etc?: This year we encountered some Purbeck apples with a specific gravity of 1078! It was truly a vintage year with amazing sugars and concentrated flavour profiles.
Kertelreiter Cider & Perry, Schefflenz, Baden-Württemberg, Germany
First date and last date of Harvest: Harvest was rather strange for our little cidery this year. Last year we lost the entire apple crop to late frosts, this year we had a massive apple crop, but we simply had no time. One of the effects of being a part-time cider maker! For personal reasons, we could not start harvesting until the first week in October, which was unfortunate, as everything was 2-3 weeks earlier than normal. As a result, we missed a lot of the earlier perry pear varieties that we’d normally press at the end of September. October was then bookended by a particularly busy start to November, lots of travel for my day job, so that artificially shortened our pressing season even more. So the first and last dates of harvest do not reflect the fruit availability. We could have started in the first week of September and gone through till the end of November with the later varieties.
Total amount of cider/perry made: The total amount pressed this year was down compared to our average volume, simply due to lack of time. But an improvement on last year. We made just short of 2000L, while last year was a disastrous 660L due to that loss of our apple crop. Though some very good perries were made!
A highlight of harvest 2025: A highlight this year was the “Helden” pear tree, actually a Karcherbirne, bucking its normal biennialism so we got to press this single tree perry in what should have been an off year. Also finally used the wild plums I had harvested last year, but didn’t use due to lack of apples. Glad we have a big freezer! But it was a fantastic year for plums this year, too, so we gathered a lot of cherry plums which are now in a co-ferment, and also made a lot of cherry plum jam and jelly. Delicious stuff.
How would you describe the vintage of cider and perry produced this year? High SG/low SG, good for ageing etc?: Apple quality this year was rather strange. The start of the year was quite dry, but towards the end of the growing season we had quite a lot of rain. Despite that, the juice yields were quite low compared to average, though the gravity was about on par. Early falls were poor quality, and speaking with neighbours, all reported that codling moth larvae (worms) were a bigger problem than normal this year. This is why I say cider is not vegan!
Next year I hope we can plan travels for work and holidays differently, perhaps avoiding travel during harvest time, to make the most out of it and fill every tank we have. But then space becomes the main blocker! I do wish there would be less cider events in harvest season, as it makes it really bloody difficult to attend anything that requires travel!
Little Pomona. Bromyard, Herefordshire, UK
First date and last date of Harvest: We started harvest on the 4th September and finished up on the 21st November.
Total amount of cider/perry made: This year we pressed around 50,000 litres of juice.
A highlight of harvest 2025: Well, we’ve never seen so many perry pears and I’m glad to say perry will be alive and well at Little Pomona once again this year.
What about Quince? The most abundant season yet with the gang at Dragons Orchard gathering a whopping 1400kg for us. Even our solitary tree at home gave us 20kg for once. Expect champagne method quince in a couple of years’ time!
Our orchard at home, Burrells Meadow, giving us the most beautiful Foxwhelp, Ellis Bitter and Dabinett imaginable.
And lastly, being let down at the last minute with our favourite apple, Egremont Russet. 6 bins instead of 18 bins! A first I was quite miserable, but when we pressed the fruit and the juice came in at 21Brix or 11.8% potential alcohol, I was somewhat relieved.
How would you describe the vintage of cider and perry produced this year? High SG/low SG, good for ageing etc?: After the up and down 2023 vintage, then the down and down 2024, we’ve been very happy to welcome 2025 into the cidery.
If you look just at the weather reports, you might expect this year to unquestionably be the vintage of the century. The early season fruit we pressed suggested this might well be the case, with varieties like Foxwhelp and Discovery, Helens Early and Hendre Huffcap at eyebrow-raisingly high sugar levels but also will fully developed flavours and aromas.
Although the Brix readings generally continued to exceed those of average, with the mid and later season fruit it was not to such a great extent. The heavy rain towards the end of October into November, and trees greedily sucking up some welcome moisture will have tempered the sugars, but we felt here was something else at play too.
The orchards have been bursting with fruit thanks to the clement weather and excellent pollination at flowering. Some varieties, in the orchards we work with at least, were carrying frankly abnormal crop loads, which we think to a varying extent mitigated some effects of the long hot summer, returning sugars at more manageable levels.
Sugar of course is not everything. The little cloud hanging over the vintage is the issue of true phenolic ripeness. Our thoughts are that when trees carry such a huge crop, true phenolic ripeness can be elusive. Looking back on the early season fruit, these incredible juices came from trees with average crop loads and before the rains, a big difference.
So, I guess in the end, it’s probably for the best. Had the rains held off, if the autumn had been the autumn of say 2022, we would be making a lot of apple wine! Now I’m happy we can keep everything with careful blending, below 8.5%.
From our point of view, 2025 is a really good vintage and we are looking forward to seeing what emerges from fermentation over the next few weeks and months.
Welsh Mountain Cider. Newchapel, Pembrokeshire, UK
First date and last date of Harvest: We started harvest on the 20th September and finished up on the 20th November.
Total amount of cider/perry made: This year we’ve produced 8600 litres of juice! It’s more than we have ever pressed before. Our orchard is still coming into maturity and we did 4,000 litres just from Prospect Orchard, twice what we did last year.
A highlight of harvest 2025: The early harvesting in the sunshine was an absolute treat. It was magic to be out in the orchard without a jumper, getting in some long days in our home orchard. I was visited several times by flocks of long-tailed tits, a bird that I haven’t seen in our orchard before. They’d arrive in a cloud of little musical fluff-balls, probably vocalising their protest at me taking all the fruit.
How would you describe the vintage of cider and perry produced this year? High SG/low SG, good for ageing etc?: Absolutely phenomenal harvest! Huge quantities of beautiful, sweet, aromatic fruit. High SG.
Tippetts Cider. Row Of Ashes Lane, North Somerset, UK
First date and last date of Harvest: We started on September 17th with Somerset Redstreak and Bulmers Norman Finish date December 5th with Black Dabinett.
Total amount of cider/perry made: This season we made 15,500 litres of Cider, and 600 litres of Perry.
A highlight of harvest 2025: With the bumper fruit crop we were able to increase our cider and Perry production from previous years. We also successfully keeved almost half our production which we later hope to blend with the drier tanks to produce a session strength medium cider.
How would you describe the vintage of cider and perry produced this year? High SG/low SG, good for ageing etc?: This year’s vintage would overall be classed as excellent, producing above average sugars with great flavour and character. We found each orchard and even each tree producing varied fruit often smaller and packed full of flavour. The early fruit was especially sweet with the highest SG was 1065 from Ashmead Kernel. Early fruit was the sweetest. As the rain finally came and filled out some of the smaller fruit the gravity came down to more normal levels. The fruit kept exceptionally well on the floor, very little sorting was needed. We’re very excited about making up some blends with what we think should be some very flavoursome cider next year.
Capreolus Distillery. Stratton, Gloucestershire UK
First date and last date of Harvest: In the world of fruit distilling we run a marathon rather than a sprint. Harvest started 14 days earlier than last year (and 3 1/2 weeks earlier than normal for this fruit) on the 26th June, sun on our shoulders, with 2,500kg of beautiful gooseberries. 147 days later, with snow falling, we received the last fruit, a combination of medlars and Malus cv. Rosehip on the 20th November. Even then we have been sorting the medlars every few days as they blet and the last fruit entered the fermenter on the 16th December (175 days after the gooseberries).
Total amount of cider/perry made: We have hand graded over 34,000 kg of gooseberries, raspberries, cherries, plums, apples, Perry pears, dessert pears, grapes, quinces and medlars this year – every single fruit checked by hand and by just four people. Such is the compression of producing Eaux de Vie in a purely qualitative manner (and the resulting elevation of all the normally imperceptible details that results from compressing up to 62kg fruit’s essence into each litre of EDV) that we are estimating we will have c. 3,750 x 37.5cl bottles after maturation. We can’t place a figure on it yet, partly because we have fermentations that will stretch into the New Year, but also from the fact we have seen fermentations finishing more rapidly with earlier harvests, compressed ripening, etc. This has meant that we have been kept on our toes in distilling the fruit to low wines where it is then stable to await their final spirit runs, building a backlog for the New Year.
As a total tonnage it is in our normal realms. However, higher sugars have meant that yields will be higher than average. Apples have also been extremely high in volume; the genetic store of 1,000 varieties we work from gave us 9.1 tons of beautiful fruit vs. A typical 2-5 tons. With the volume consuming fermenter space we sadly had to turn away high-quality quinces, not a normal occurrence, but still managed 2.5 tons of excellent fruit.
A highlight of harvest 2025: I’ll choose two highlights. The first is getting to work on an exciting new project with our good friend Paula Fleming, head orchardist at Le Manoir aux Quat’Saisons. In addition to the exclusive Pear Eau de Vie we produce from their orchards we have taken 2.5 tons of absolutely stunning fruit from their collection of 200 apple varieties to start an exclusive 5-10 year barrel ageing project. All next years fruit from the orchard will add to the project and ageing will be in a barrel from one of the UK’s most respected wineries. It’s an exciting prospect and one that should show the fineness a maritime climate can bring to these fruits in a barrel aged setting.
Second is seeing the first years growth in our new quince orchard. 252 trees of four varieties never grown in the UK before, in a stunning hay meadow (the orchard is providing economic security for the remainder to be a working reserve). The two Limon Ayvasi quinces I harvested felt like the most special fruit of the millions I handled this year
How would you describe the vintage of cider and perry produced this year? High SG/low SG, good for ageing etc?: We have seen an extremely high level of quality across the board this year. Sugar levels have been high and aromatic levels have been very lifted. It promises to produce some beautiful expressions. A few observations:
In our 1,000 Trees apple orchard we started three weeks early in August, with lots of density and elevated spice. This concentration was maintained in September, but as we saw heat drop back, the more floral side of fruits was shown. October cooled and brought notes of leaf, earth and bark into the picture. The interesting thing with working with such a diverse single site, and in such an extreme year, is that you see just how key the final few weeks can be on determining fruit character – we had 14 picks in all from this one site. These will all come together in the final Eau de Vie to show all this diversity in one expression.
Despite the high fruit loads, I think resource supply matched it (despite low water levels). By this I mean that not only were the trees and plants finding enough resources from the soil, but the high levels of sunshine meant that fruit was being brought to it’s potential through generating high levels of photosynthates. Our low wines are extremely oily this year and I believe these fats show that the plants were able to put more spare energy production into lipids and essential oils. Lots of very textural spirits to come!
Finally, some of our Perry pears that average 19+ weeks fermentation were finished in 10 1/2 weeks, despite higher sugar levels. I put this down to greater changes in the tannins that normally suppress the fermentations, both Helen’s Early and Brandy showed elements of cured meats we had never seen in either fruit before.
Cidrerie Séhédic. La Forêt-Fouesnant, Bretagne, France
First date and last date of Harvest: We started back on September 22nd and only recently finished up on December 3rd.
Total amount of cider/perry made: Amazing year and quantity of fruit, up 20% vs previous record year. We’ve pressed around 300,000 litres of juice for cider.
A highlight of harvest 2025: Thequantity of fruit, size of the apples (the apples were bigger than previous years) and great sugar level: pollination conditions during springtime were perfect, the summer was very sunny and some rains at the end of the summer helped a lot.
On a personal note, friends and family have come to help us this year, which has been greatly appreciated since it was such a busy year.
How would you describe the vintage of cider and perry produced this year? High SG/low SG, good for ageing etc?: Reasonably high sugar level, for the time being, we have only bottled the sweet cider, and it is amazing.
Whin Hill Norfolk Cider. Wells-next-the-Sea, Norfolk, UK
First date and last date of Harvest: We started August 27th, picking Discovery, of which a fair amount has gone into cider this year. We finished up November 14th, with Dabinett.
Total amount of cider/perry made: 3000 litres of perry this year, Cider is around 40,000 litres this year. Apple juice is roughly 15,000 litres!
A highlight of harvest 2025: Everything went well very smooth to be honest. We put Dabinett into 3 oak barrels, which we haven’t done for years, looking forward to the results of that. Fermentation got off to a quick start in them.
All the pomace from our production has gone out as deer feed to a local Norfolk Safari Park – which is something new for us.
How would you describe the vintage of cider and perry produced this year? High SG/low SG, good for ageing etc?: It’s been just a tad higher, but not a lot. The earlier fruit had a bit higher SG, but once we got rain late October, it was back to normal levels.
Hjulsjö 103. Hjulsjö, Örebro County, Sweden
First date and last date of Harvest: The harvest was brief and two weeks late due to a terribly cold and wet spring. We live in a cold inland climate in Bergslagen, Sweden, where most trees mature early, and harvest begins in mid-August, continuing through October.
Total amount of cider/perry made: Only around 1500 litres, with one third perry, one fifth grapes. Our 2025 vintage will be the smallest one we’ve made due to several reasons combining to create the poorest apple season in remembrance. First, we had a massive crop last season, trees heavy with apples, making them less prone to set flowers for this year. We pick the diversity of trees that previous, now departed, generations planted, mainly from seed. Old, gnarled, mainly seedling trees with a large variety in tannin, acidity and aroma, large trees that would not do for fruit thinning, more or less wild-growing on the edge of pastures, outside barns and in the outskirts of gardens with exciting cider potential. However, only a small amount of the few flowers that blossomed got pollinated, as the flowering season coincided with a two-week cold spell, rain and strong winds and only a few degrees above zero throughout the flowering season. Also, the wild rowans had no berries this year, so the few apples there were got badly damaged by rowanberry moth, making them drop early and immature. A few farmers one hour south and in a milder climate came to our rescue though, and we found two new exciting seedling trees with great cider potential. Nothing bad without something good.
A highlight of harvest 2025: Finding the two – for us – new seedling trees, one giant Perry pear with fruits no larger than a penny, and one beautiful, gnarled apple tree with yellow apples blushing in crimson, tasting like peaches, with an astonishing high SG for our region. I got enough apples to make a 15 litre single tree cider that is now slowly fermenting, and the promise of returning this winter for collecting graft wood.
How would you describe the vintage of cider and perry produced this year? High SG/low SG, good for ageing etc?: This is a tricky year for us as our usual trees bore almost no fruit, making us drive longer and to new locations for fruit. But generally it is a promising year for Perry, and the SGs were as predicted, between 1,040 for early fruit and 1,050 for late.
Lagg Distillery Orchard. Lagg, North Ayrshire, UK
First date and last date of Harvest: The official start of harvest was mid-September, ending by October 3rd. Apples lifted in August were placed into a cold store till these rest were harvested.
Total amount of cider/perry made: We produced about 500 litres of cider this year, up from last year. We expected a bumper crop but a storm in August resulted in early windfall for half the orchard. We safely stored these apples till the remainder were ready for harvest but it ultimately impacted the total gravity and volume.
A highlight of harvest 2025: Most definitely it was seeing the orchard in the best condition it has ever been, this was a cracking summer and trees we had previously given up on showed up in full fruit this year.
How would you describe the vintage of cider and perry produced this year? High SG/low SG, good for ageing etc?: Low SG due to the early fallen apples, we’ve handed them off to Riviera to add their magic, we’ll see how it looks early next year.
Discover more from Cider Review
Subscribe to get the latest posts sent to your email.
Cider Review 